We’ve added a bunch of delicious and nutritious vegetables into this week’s produce boxes, including Radish, Wild Rocket, Broccolini, Sweet Corn and Celery. All of these additions are amazing for Spring and Summer recipes, heading into the warmer months.
The purpose of these recipes is to give you some inspiration for the week ahead. We’ve suggested meal ideas based on our produce selection and they can all be enjoyed on their own, or with any protein that suits your appetite.
Enjoy!
Fresh Corn Salad
This fresh corn salad recipe features raw sweet corn, fresh herbs, cucumber, radishes, jalapeño, tomato and more! It’s the perfect summertime salad.
- 3 cups raw corn kernels (from about 4 cobs)
- 1 medium tomato, chopped (about ½ cup)
- ¾ cup chopped spring onion
- 1 cup quartered and thinly sliced cucumber
- ½ cup chopped fresh leafy herbs (choose from coriander, basil, dill, parsley and/or mint)
- ½ cup chopped radishes
- 1 medium jalapeño, very thinly sliced (omit if sensitive to spice)
- ¼ cup extra-virgin olive oil
- 1 tablespoon red wine vinegar or white wine vinegar, to taste
- 2 medium cloves garlic, pressed or minced
- ½ teaspoon fine sea salt, to taste
- Freshly ground black pepper, to taste
- ⅓ cup crumbled feta cheese or 1 ripe avocado, diced
In a large serving bowl, combine the corn, tomato, spring onion, cucumber, herbs (don’t skimp on the herbs!), radishes, and jalapeño.
In a liquid measuring cup or small bowl, combine the olive oil, vinegar, garlic, salt and several twists of black pepper. Whisk until blended, then pour it over the salad. Toss to combine.
Add most of the feta or avocado (reserve some for garnish), and gently toss. Taste, and add more vinegar for more tang (I usually add another full tablespoon), or salt for more overall flavour. Garnish with the remaining feta or avocado.
Serve promptly, or chill for later. This salad keeps well for 3 to 4 days in the refrigerator, covered.
Cucumber Radish Salad
This creamy Cucumber Radish Salad Recipe has a crunchy crisp texture and is creamy and delicious! Perfect as a light meal or with your favourite protein.
- 1 Cucumber, thinly sliced
- 1 bunch radishes, trimmed and thinly sliced
- 1/4 cup chives or spring onion, chopped
- 1/2 cup sour cream,
- 1/2 tsp sea salt, or add to taste
- In a medium salad bowl, combine sliced cucumbers, sliced radishes and chopped spring onion.
- Just before serving, add sour cream and salt or add salt to taste. Stir to coat the salad in dressing.
Pour the olive oil into a pan, then add the spring onion, and fry on a medium heat for 5–10 minutes until soft.
Stir in the potatoes and stock, then bring to the boil. Simmer for 15 minutes, covered, until the potatoes are tender, then stir through the rocket leaves, reserving a few leaves to garnish.
Place in a food processor, season with salt and freshly ground black pepper, and blend until combined.
Garnish with the reserved leaves and serve with crusty wholemeal bread for a warming starter or lunch.
Corn and Zucchini Fritters
A quick and easy snack or light meal that's also perfect for kids!
- 1 1/2 cups sweet corn kernels
- 2 medium zucchinis, washed and grated
- 3 large spring onion stalks, trimmed and diced
- 2 stalks celery, trimmed and diced
- 2 tsp garlic powder
- 1 1/2 tsp ground cumin
- Salt and Pepper, to taste
- Small handful fresh herbs, parsley, rosemary, oregano, roughly chopped
- 1 Gippsland Free range egg
- 1 cups flour
- Coconut oil
- Sour cream to serve
Line a baking tray with a double layer of paper towel, set aside.
In a large mixing bowl, combine corn and grated zucchinis.
Add remaining vegetables, spices and herbs to bowl, spring onion, celery, garlic powder, cumin, salt, pepper and chopped fresh herbs, mix until well combined.
Stir through egg.
Add flour, mix until well combined.
Heat 2 tablespoons of coconut oil in a large fry pan over high heat until completely melted.
Using your hands, pick up approx. 3 heaped tablespoons of mixture, gently form a round patty in your hands and place into hot oil, frying on high for 1-2 minutes on each side or until golden brown and crispy. Repeat with remaining mixture. Topping up coconut oil after each patty.
Once cooked, remove fritters from pan and place on prepared tray with paper towel, allowing fritters to drain.
Top with sour cream and a sprinkle of herbs, serve immediately.
Garlicky Crumb-Coated Broccolini
Finely shredded lemon peel brightens all the flavours in this roasted vegetable side dish
- 1 bunch broccolini or broccoli, trimmed
- 1 cup soft bread crumbs
- ¼ cup olive oil
- ¼ cup butter
- 3 tablespoons finely chopped fresh garlic
- ½ cup grated Parmesan cheese
- ⅓ cup chopped pitted green olives
- ⅓ cup finely chopped capsicum
- 1 tablespoon finely shredded lemon peel
- Lemon wedges (optional)
Preheat oven to 220°C. Arrange Broccolini in a shallow roasting pan. Sprinkle with bread crumbs.
In a small saucepan combine olive oil, butter and garlic; heat over low heat, stirring occasionally, until fragrant, about 5 minutes. Drizzle evenly over mixture in pan. Sprinkle with Parmesan.
Roast, uncovered, for 15 to 20 minutes or until broccolini is just tender. Transfer to a serving platter or dish. Combine olives, capsicum and lemon peel; sprinkle over broccolini. Place lemon wedges when serving.
Barbecued corn with honey and herb butter
This super easy recipe is the perfect addition to an afternoon BBQ.
- 1 tbs runny honey
- 1 tbs light soy sauce
- 1 tbs finely chopped coriander & flat-leaf parsley
- 50g unsalted butter, softened
- 2 corn cobs, in the husk
To make the honey and herb butter, combine, honey, soy, herbs and butter in a bowl. Season, stir to combine
To prepare the corn, peel back husks and remove silks. Leave the husk intact at the base and tie back with kitchen string.
Preheat a lightly greased chargrill or barbecue to high. Grill corn, turning and brushing with butter regularly, for 12-15 minutes, or until charred and cooked. Transfer corn to a large platter, season to taste and serve with remaining butter.
Crunchy lettuce, radish and coriander salad
This crunchy salad makes a refreshing side on hot summer days.
- 2 Lebanese cucumbers
- 1 Cos lettuce, trimmed, torn
- 1/3 cup small fresh flat-leaf parsley leaves
- 1/3 cup small fresh mint leaves
- 1/2 cup small fresh coriander leaves
- 2 spring onions, thinly sliced
- 6 radishes, trimmed, thinly sliced
- 1/2 small avocado, thinly sliced
- 1 tsp dijon mustard
- 1 garlic clove, crushed
- 2 tbsp white wine vinegar
- 1/4 cup olive oil
Using a vegetable peeler, peel cucumbers into ribbons. Place lettuce, cucumber, parsley, mint, coriander, spring onion and radish in a bowl. Toss gently to combine. Top with avocado.
Place mustard, garlic, vinegar and oil in a jug. Whisk to combine. Serve salad with dressing.
If you would like to check out the latest produce selection, click here to visit the Seasonal FarmBOX product page and be sure to secure your Thursday delivery if you haven't already.